These low-carb and keto tuna cakes are not only quick and easy to make but also incredibly juicy and nutritious! Packed with protein and completely carb-free, these tuna cakes are a delicious alternative to typical high-protein snacks. Plus, they store well in the fridge for several days and can be frozen without any hassle—so you’ll always have a healthy, low-carb snack ready to enjoy without the need for constant prep!
INGREDIENTS (SERVES 4)
- 300g tuna in water
- 160g avocado
- 60g grated Parmesan cheese
- 2 eggs
- 1 small onion
- 2 garlic cloves
- 1 tbsp clarified butter (for frying)
- ½ tsp salt
- ¼ tsp pepper
INSTRUCTIONS
STEP 1
Place the avocado in a large bowl and mash it with a fork.
Drain the tuna thoroughly, squeezing out as much liquid as possible, then add it to the bowl with the mashed avocado.
STEP 2
Finely dice the onion and mince the garlic. Add them to the bowl along with the Parmesan, eggs, salt, and pepper. Mix everything together until well combined and smooth.
STEP 3
Shape the mixture into approximately 20 small patties.
STEP 4
Heat the clarified butter in a large pan over medium-high heat. Add the tuna cakes and cook for about 7-8 minutes, flipping halfway through, until golden brown on both sides.
STORAGE TIPS
- Store the tuna cakes in an airtight container in the fridge for 4-5 days.
- To freeze, place them in an airtight container or freezer bag. When ready to eat, let them thaw in the fridge for a few hours before reheating.
